Gratin Dauphinois
- serving for 4-5
- 2 hours
- oven, mandolin, sieve
For Gratin Dauphinois
Ingredient
Maris piper potatoes 600-700 g
Infused Milk
potato skin
double cream 500 ml
whole milk 125 ml
garlic 3 cloves
thyme 2 sprigs
rosemary 2 sprigs
bay leaves 2 pc
egg yolks 2 pc
Layering
butter for greasing
infused milk
slice potatoes
salt & pepper
nutmeg
Directions
Peel and thinly slice potatoes and keep the skin
Bring the infused milk ingredient except yolks to a boil and set aside to infuse
Strain the milk and allow cool then whisk in yolk
Brush tin with butter and layer with cream, potatoes, salt & pepper, nutmeg repeatedly
Bake at 160c for 90 mins
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman